School of Hospitality & Tourism Management

Every human being needs education because it brings out the civilized nature in them which separates them from the wild and dull animals. Hospitality, in Indian civilization is an old concept which is being taught at home, whereas the modern concept is more of travelling and exploring new cultures, food, adventure with the help of science and technology. School of Hospitality and Tourism Management started in the year 2012. Our main focus since has been to inculcate and transform young individuals into successful hospitality professionals with a blend of theoretical instruction, maximum practical knowledge and various internships. They are then provided with real industry placements that allow them to learn the industry first hand beyond the walls of their structured classes. This real world experience is invaluable in helping them understand the theoretical concepts they have learnt within a working environment; it also allows them to build significant industry networks. The hospitality industry is diverse, dynamic and has endless opportunities which permit one to move across the globe. It enables them to explore, visualize and experiment new things which gives the opportunity to start- up an enterprise and utilize the skills and the knowledge gained. We give students opportunities and a platform to showcase their ability and interest in different competitions held within the department and in the country.  Workshops, food fest, seminars are held every year where we encourage students to know their potential and capabilities and also boost their confidence and create leadership skills. With a degree in the hospitality management, there are many different types of careers that can be pursued. Many companies have begun to favour candidates with relevant education. Opportunities in the hospitality sector include—hotels and restaurant, airlines, cruise liners, tour operators, banks, sales and marketing and not to mention self employed. Our USP has always been 100% placements from year one where we place students in good reputed 5star category hotels. We have also started with abroad internships, giving students the opportunity to know the hospitality sector overseas. With the students having expertise in both national and international they become more aware of the work culture, adaptation and excel with pride.

‘We commit, We deliver.’

Chetan Mehta
Associate Professor
Qualification : MHM
Experience : 16 Years
Assistant Professor
Qualification : Msc
Experience : 7.5 Years
Assistant Professor
Qualification : Msc
Experience : 6 Years
Assistant Professor
Qualification : Msc.
Experience : 7 Years
Assistant Professor
Qualification : Ph. D
Experience : 5 Years
Assistant Professor
Qualification : MTM
Experience : 7 Years
Assistant Professor
Qualification : MTM Pursuing
Experience : 4 Years
Assistant Professor
Qualification : Msc
Experience : 4 Years
Lab Attendant
Qualification : Matriculation
Experience : 21 years
Lab Attendant
Qualification : Higher Secondary
Experience : 2 Years
 

Bachelor of Hotel Management

4 Years Programme

1st Semester

Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 101 Foundation Course in Food Production – I 03 02 - 04 100
2. BHM 102 Foundation Course in Food And Beverage Service – I 03 02 - 04 100
3. BHM 103 Foundation Course in Front Office – I 03 02 - 04 100
4. BHM 104 Foundation Course in Accommodation Operations – I 03 02 - 04 100
5. BHM 105 Application of Computer 03 02 - 04 100
6. BHM 106 English 03 02 - 04 100
  Practical  
1. BHM 120 Foundation Course in Food Production – I - - 08 04 100
2. BHM 121 Foundation Course in Food And Beverage Service – I - - 04 02 100
3. BHM 122 Foundation Course in Front Office – I - - 02 01 100
4. BHM 123 Foundation Course in Accommodation Operations – I - - 02 01 100
5. BHM 124 Application of Computer - - 02 01 100
Grand Total 18 12 18 33 1100
*Term marks will comprise of 40% Internal and 60% External. 2nd Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits  Marks
1. BHM 201 Foundation Course in Food Production – II 03 02 - 04    100
2. BHM 202 Foundation Course in Food And Beverage Service – II 03 02 - 04    100
3. BHM 203 Foundation Course in Front Office – II 03 02 - 04    100
4. BHM 204 Foundation Course in Accommodation Operations – II 03 02 - 04    100
5. BHM 206 Hospitality Accounting 03 02 - 04    100
6. AFUFL-01 French 03 02 - 04    100
  Practical  
1. BHM 220 Foundation Course in Food Production – II - 08 04    100
2. BHM 221 Foundation Course in Food And Beverage Service – II - 04 02    100
3. BHM 222 Foundation Course in Front Office – II - 02 01    100
4. BHM 223 Foundation Course in Accommodation Operations – II - 02 01    100
    Grand Total 18 12 16 32  1000
*Term marks will comprise of 40% Internal and 60% External. 3rd Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 301 Food Production Operations 03 02 - 04 100
2. BHM 302 Food And Beverage Service Operations 03 02 - 04 100
3. BHM 303 Front Office Operations 03 02 - 04 100
4. BHM 304 Accommodation Operations 03 02 - 04 100
5. BHM 305 Food /Nutrition Safety Quality 03 02 - 04 100
6. BHM 306 Hotel Engineering 03 02 - 04 100
    Practical  
1. BHM 320 Food Production Operations - - 04 02 100
2. BHM 321 Food And Beverage Service Operations - - 04 02 100
3. BHM 322 Front Office Operations - - 02 01 100
4. BHM 323 Accommodation Operations - - 02 01 100
Grand Total 18 12   12 30 1000
*Term marks will comprise of 40% Internal and 60% External.       4th Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 401 Food Production Operations 03 02 - 04 100
2. BHM 402 Food And Beverage Service Operations 03 02 - 04 100
3. BHM 403 Front Office Operations 03 02 - 04 100
4. BHM 404 Accommodation Operations 03 02 - 04 100
5. BHM 405 Planning and Strategic Management 03 02 - 04 100
6 Personality Development 03 - - 03 100
 
  Practical  
1. BHM 420 Food Production Operations - - 04 02 100
2. BHM 421 Food And Beverage Service Operations - - 04 02 100
3. BHM 422 Front Office Operations - - 02 01 100
4. BHM 423 Accommodation Operations - - 02 01 100
Grand Total 18 12   12 33 1000
*Term marks will comprise of 40% Internal and 60% External. 5th Semester & 6th Semester Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 501 Advanced Food Production Operations- I 03 02 - 04 100
2. BHM 502 Advanced Food And Beverage Service Operations – I 03 02 - 04 100
3. BHM 503 Front Office Management – I 03 02 - 04 100
4. BHM 504 Accommodation Management – I 03 02 - 04 100
5. BHM 505 Food and Beverage Control  Management 03 02 - 04 100
6. BHM 506 Travel and Tourism 03 02 - 04 100
  Practical  
2. BHM 520 Advanced Food Production Operations- I - - 08 04 100
3. BHM 521 Advanced Food And Beverage Service Operations – I - - 04 02 100
4. BHM 522 Front Office Management – I - - 02 01 100
5. BHM 523 Accommodation Management – I - - 02 01 100
Grand Total 18 12 16 32 1000
*Term marks will comprise of 40% Internal and 60% External. 5th Semester & 6th Semester During the 5th  and 6th Semester, the students are segregated into two batches. While one batch will attend regular classes, the other will undergo 20 weeks Industrial Training. Batch I – June to December, Batch II – December to June INDUSTRIAL EXPOSURE TRAINING
Serial No. Course Code Subject Lecture Tutorial Practical Total Credit Marks
1. BHM 601 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - - 08 50 50 100
2. BHM 602 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - - 08 50 50 100
3. BHM 603 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal - - - 08 50 50 100
4. BHM 604 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - - 08 50 50 100
Grand Total - - - 32 800
NOTE:
  • Training report to be submitted as per the specification and format(To be collected from the college)
  • Students has to keep an update of LOG BOOK and APPRAISAL FORM during the training period
7th Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
    ELECTIVE 1          
1. BHM 701 Advanced Food Production Operations- II 03 02 - 04 100
2. BHM 702 Advanced Food And Beverage Service Operations – II 03 02 - 04 100
ELECTIVE 2
3. BHM 703 Front Office Management – II 03 02 - 04 100
4. BHM 704 Accommodation Management – II 03 02 - 04 100
COMMON SUBJECTS
5. BHM 705 Principle of Management for hotels 03 02 - 04 100
6. BHM 706 Hospitality Human Resource Management 03 02 - 04 100
7. BHM 707 Environmental Studies 03 02 - 04 100
8 Research Project - - -
  Practical  
ELECTIVE 1
1. BHM 720 Advanced Food Production Operations- II - - 04 02 100
2. BHM 721 Advanced Food And Beverage Service Operations – II - - 04 02 100
ELECTIVE 2
3. BHM 722 Front Office Management – II - - 04 02 100
4. BHM 723 Accommodation Management – II - - 04 02 100
Grand Total 15 10 08 24 700
      NOTE:
  1. STUDENT NEED TO CHOOSE 1 ELECTIVE SUBJECTS FOR SEMESTER 7TH AND 8TH .
  2. BHM 701 AND BHM 702= ELECTIVE 1(SPECIALIZATION IN FOOD PRODUCTION/ FOOD AND BEVERAGE OPERATIONS).
  3. BHM 703 AND BHM 704 = ELECTIVE 2(SPECIALIZATION IN FRONT OFFICE AND ACCOMMODATION OPERATIONS).
  4. SAME PROCEDURE OF ASSESSMENT WOULD BE FOLLOWED FOR ELECTIVE PRACTICAL SUBJECTS.
  5. TERM MARKS WILL COMPRISE OF 40% INTERNAL AND 60% EXTERNAL.
                            8th Semester   SPECIALIZATION TRAINING
Serial No. Course Code Subject Lecture Tutorial Practical Total Credit Marks
    ELECTIVE 1          
1. BHM 801 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Report - - - 08 50 50 100
2. BHM 802 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Report - - - 08 50 50 100
             ELECTIVE 2
3. BHM 803 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Report - - - 08 50 50 100
4. BHM 804 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·        Report - - - 08 50 50 100
5 BHM 805 Research Project - - 04 02 200
Grand Total - 04 18 600
         NOTE :
  1. EVERY STUDENT NEEDS TO DO SPECIALISED TRAINING IN ANY ELECTIVE SUBJECT .
  2. BHM 801 AND BHM 802= ELECTIVE 1(SPECIALIZATION IN FOOD PRODUCTION/ FOOD AND BEVERAGE OPERATIONS)
  3. BHM 803 AND BHM 804 = ELECTIVE 2(SPECIALIZATION IN FRONT OFFICE AND ACCOMMODATION OPERATIONS)
  4. PROJECT REPORT SHOULD BE MARKET RESEARCH OR FIELD WORK ORIENTED AND RELATED TO ELECTIVE SUBJECT .THE DOCUMENTATION AND PRESENTATION SHOULD BE CONDUCTED BEFORE THE PANEL OF EXAMINERS.
  DEPARTMENTAL ELECTIVE:
  • Application of Computer                                               BHM 105
  • Fundamental in Hospitality Accounting-I BHM 206
  • Food Safety and Quality BHM 305
  • Hotel Accountancy BHM 405
  • Food and Beverage Management BHM 505
      OPEN ELECTIVE:
  • Foreign Language (FRENCH) BHM 207
  • Hotel Engineering BHM 306
  • Travel and Tourism BHM 506
  • Physical Education and Adventure Training
  • Audio Video Communication
  • Event Management
  • Music
  • Retail Management
  • Drama
 

Bachelor of Hotel Management

1st Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 101 Foundation Course in Food Production – I 02 - 02 100
2. BHM 102 Foundation Course in Food And Beverage Service – I 02 - 02 100
3. BHM 103 Foundation Course in Front Office – I 02 - 02 100
4. BHM 104 Foundation Course in Accommodation Operations – I 02 - 02 100
5. BHM 105 Application Computers 01 - 01 100
6. BHM 106 Economics of Hospitality 01 - 01 100
7. BHM 107 Fundamentals of Hospitality Accounting – I 02 - 02 100
8. BHM 109 English 01 - 01 100
Practical  
1. BHM 120 Foundation Course in Food Production – I - 08 04 100
2. BHM 121 Foundation Course in Food And Beverage Service – I - 04 02 100
3. BHM 122 Foundation Course in Front Office – I - 02 01 100
4. BHM 123 Foundation Course in Accommodation Operations – I - 02 01 100
Grand Total 13 16 21 1200
*Term marks will comprise of 40% Internal and 60% External.   2nd Semester
Serial No. Course Code Subject Theory Practical Total Credits  Marks
1. BHM 201 Foundation Course in Food Production – II 02 - 02    100
2. BHM 202 Foundation Course in Food And Beverage Service – II 02 - 02    100
3. BHM 203 Foundation Course in Front Office – II 02 - 02    100
4. BHM 204 Foundation Course in Accommodation Operations – II 02 - 02    100
5. BHM 205 Nutrition 02 - 02    100
6. BHM 206 Hotel Engineering 02 - 02    100
6.  BHM 210 Environmental Science 02 - 02    100
7. BHM 208 Impact of Tourism 02 - 02    100
Practical  
1. BHM 220 Foundation Course in Food Production – II - 08 04    100
2. BHM 221 Foundation Course in Food And Beverage Service – II - 04 02    100
3. BHM 222 Foundation Course in Front Office – II - 02 01    100
4. BHM 223 Foundation Course in Accommodation Operations – II - 02 01    100
    Grand Total 16 12 24  1200
*Term marks will comprise of 40% Internal and 60% External. 3rd & 4th Semester During the 3rd and 4th Semester, the students are segregated into two batches. While one batch will attend regular classes, the other will undergo 20 weeks Industrial Training. Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 301 Food Production Operations 02 - 02 100
2. BHM 302 Food And Beverage Service Operations 02 - 02 100
3. BHM 303 Front Office Operations 02 - 02 100
4. BHM 304 Accommodation Operations 02 - 02 100
5. BHM 305 Hotel Accountancy 02 - 02 100
6. BHM 308 Food And Beverage Controls 02 - 02 100
7. BHM 306 Food Safety and Quality 02 - 02 100
8. BHM 309 Emerging Trends in Tourism 02 - 02 100
Practical  
1. BHM 320 Food Production Operations - 04 02 100
2. BHM 321 Food And Beverage Service Operations - 04 02 100
3. BHM 322 Front Office Operations - 02 01 100
4. BHM 323 Accommodation Operations - 02 01 100
Grand Total 16 12 22 1200
*Term marks will comprise of 40% Internal and 60% External.   3rd & 4th Semester Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Theory Practical Total Credit Marks
1. BHM 401 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
2. BHM 402 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
3. BHM 403 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal - - 08 50 50 100
4. BHM 404 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
Grand Total - - 32 800
  5th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 501 Advanced Food Production Operations- I 02 - 02 100
2. BHM 502 Advanced Food And Beverage Service Operations – I 02 - 02 100
3. BHM 503 Front Office Management – I 02 - 02 100
4. BHM 504 Accommodation Management – I 02 - 02 100
5. BHM 505 Financial Management 02 - 02 100
6. BHM 506 Strategic Management 02 - 02 100
7. BHM 508 Sales & Production Management in Tourism 02 - 02 100
Practical  
1. Research Project - - - -
2. BHM 520 Advanced Food Production Operations- I - 08 04 100
3. BHM 521 Advanced Food And Beverage Service Operations – I - 04 02 100
4. BHM 522 Front Office Management – I - 02 01 100
5. BHM 523 Accommodation Management – I - 02 01 100
Grand Total 14 17 23 1100
*Term marks will comprise of 40% Internal and 60% External.   6th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 601 Advanced Food Production Operations- II 02 - 02 100
2. BHM 602 Advanced Food And Beverage Service Operations – II 02 - 02 100
3. BHM 603 Front Office Management – II 02 - 02 100
4. BHM 604 Accommodation Management – II 02 - 02 100
5. BHM 605 Food And Beverage Management 02 - 02 100
6. BHM 606 Facility Planning 02 - 02 100
7. BHM 607 Research Project - 02 01 100
Practical  
1. BHM 620 Advanced Food Production Operations- II - 08 04 100
2. BHM 621 Advanced Food And Beverage Service Operations – II - 04 02 100
3. BHM 622 Front Office Management – II - 02 01 100
4. BHM 623 Accommodation Management – II - 02 01 100
Grand Total 12 18 21 1100
*Term marks will comprise of 40% Internal and 60% External.

Bachelor of Hotel Management

1st Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 101 Foundation Course in Food Production – I 02 - 02 100
2. BHM 102 Foundation Course in Food And Beverage Service – I 02 - 02 100
3. BHM 103 Foundation Course in Front Office – I 02 - 02 100
4. BHM 104 Foundation Course in Accommodation Operations – I 02 - 02 100
5. BHM 105 Application Computers 01 - 01 100
6. BHM 106 Economics of Hospitality 01 - 01 100
7. BHM 107 Fundamentals of Hospitality Accounting – I 02 - 02 100
8. BHM 109 English 01 - 01 100
Practical  
1. BHM 120 Foundation Course in Food Production – I - 08 04 100
2. BHM 121 Foundation Course in Food And Beverage Service – I - 04 02 100
3. BHM 122 Foundation Course in Front Office – I - 02 01 100
4. BHM 123 Foundation Course in Accommodation Operations – I - 02 01 100
Grand Total 13 16 21 1200
*Term marks will comprise of 40% Internal and 60% External.   2nd Semester
Serial No. Course Code Subject Theory Practical Total Credits  Marks
1. BHM 201 Foundation Course in Food Production – II 02 - 02    100
2. BHM 202 Foundation Course in Food And Beverage Service – II 02 - 02    100
3. BHM 203 Foundation Course in Front Office – II 02 - 02    100
4. BHM 204 Foundation Course in Accommodation Operations – II 02 - 02    100
5. BHM 205 Nutrition 02 - 02    100
6. BHM 206 Hotel Engineering 02 - 02    100
6.  BHM 210 Environmental Science 02 - 02    100
7. BHM 208 Impact of Tourism 02 - 02    100
Practical  
1. BHM 220 Foundation Course in Food Production – II - 08 04    100
2. BHM 221 Foundation Course in Food And Beverage Service – II - 04 02    100
3. BHM 222 Foundation Course in Front Office – II - 02 01    100
4. BHM 223 Foundation Course in Accommodation Operations – II - 02 01    100
    Grand Total 16 12 24  1200
*Term marks will comprise of 40% Internal and 60% External. 3rd & 4th Semester During the 3rd and 4th Semester, the students are segregated into two batches. While one batch will attend regular classes, the other will undergo 20 weeks Industrial Training. Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 301 Food Production Operations 02 - 02 100
2. BHM 302 Food And Beverage Service Operations 02 - 02 100
3. BHM 303 Front Office Operations 02 - 02 100
4. BHM 304 Accommodation Operations 02 - 02 100
5. BHM 305 Hotel Accountancy 02 - 02 100
6. BHM 308 Food And Beverage Controls 02 - 02 100
7. BHM 306 Food Safety and Quality 02 - 02 100
8. BHM 309 Emerging Trends in Tourism 02 - 02 100
Practical  
1. BHM 320 Food Production Operations - 04 02 100
2. BHM 321 Food And Beverage Service Operations - 04 02 100
3. BHM 322 Front Office Operations - 02 01 100
4. BHM 323 Accommodation Operations - 02 01 100
Grand Total 16 12 22 1200
*Term marks will comprise of 40% Internal and 60% External.   3rd & 4th Semester Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Theory Practical Total Credit Marks
1. BHM 401 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
2. BHM 402 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
3. BHM 403 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal - - 08 50 50 100
4. BHM 404 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
Grand Total - - 32 800
  5th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 501 Advanced Food Production Operations- I 02 - 02 100
2. BHM 502 Advanced Food And Beverage Service Operations – I 02 - 02 100
3. BHM 503 Front Office Management – I 02 - 02 100
4. BHM 504 Accommodation Management – I 02 - 02 100
5. BHM 505 Financial Management 02 - 02 100
6. BHM 506 Strategic Management 02 - 02 100
7. BHM 508 Sales & Production Management in Tourism 02 - 02 100
Practical  
1. Research Project - - - -
2. BHM 520 Advanced Food Production Operations- I - 08 04 100
3. BHM 521 Advanced Food And Beverage Service Operations – I - 04 02 100
4. BHM 522 Front Office Management – I - 02 01 100
5. BHM 523 Accommodation Management – I - 02 01 100
Grand Total 14 17 23 1100
*Term marks will comprise of 40% Internal and 60% External.   6th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 601 Advanced Food Production Operations- II 02 - 02 100
2. BHM 602 Advanced Food And Beverage Service Operations – II 02 - 02 100
3. BHM 603 Front Office Management – II 02 - 02 100
4. BHM 604 Accommodation Management – II 02 - 02 100
5. BHM 605 Food And Beverage Management 02 - 02 100
6. BHM 606 Facility Planning 02 - 02 100
7. BHM 607 Research Project - 02 01 100
Practical  
1. BHM 620 Advanced Food Production Operations- II - 08 04 100
2. BHM 621 Advanced Food And Beverage Service Operations – II - 04 02 100
3. BHM 622 Front Office Management – II - 02 01 100
4. BHM 623 Accommodation Management – II - 02 01 100
Grand Total 12 18 21 1100
*Term marks will comprise of 40% Internal and 60% External.

Bachelor of Hotel Management

1st Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 101 Foundation Course in Food Production – I 02 - 02 100
2. BHM 102 Foundation Course in Food And Beverage Service – I 02 - 02 100
3. BHM 103 Foundation Course in Front Office – I 02 - 02 100
4. BHM 104 Foundation Course in Accommodation Operations – I 02 - 02 100
5. BHM 105 Application Computers 01 - 01 100
6. BHM 106 Economics of Hospitality 01 - 01 100
7. BHM 107 Fundamentals of Hospitality Accounting – I 02 - 02 100
8. BHM 109 English 01 - 01 100
Practical  
1. BHM 120 Foundation Course in Food Production – I - 08 04 100
2. BHM 121 Foundation Course in Food And Beverage Service – I - 04 02 100
3. BHM 122 Foundation Course in Front Office – I - 02 01 100
4. BHM 123 Foundation Course in Accommodation Operations – I - 02 01 100
Grand Total 13 16 21 1200
*Term marks will comprise of 40% Internal and 60% External.   2nd Semester
Serial No. Course Code Subject Theory Practical Total Credits  Marks
1. BHM 201 Foundation Course in Food Production – II 02 - 02    100
2. BHM 202 Foundation Course in Food And Beverage Service – II 02 - 02    100
3. BHM 203 Foundation Course in Front Office – II 02 - 02    100
4. BHM 204 Foundation Course in Accommodation Operations – II 02 - 02    100
5. BHM 205 Nutrition 02 - 02    100
6. BHM 206 Hotel Engineering 02 - 02    100
6.  BHM 210 Environmental Science 02 - 02    100
7. BHM 208 Impact of Tourism 02 - 02    100
Practical  
1. BHM 220 Foundation Course in Food Production – II - 08 04    100
2. BHM 221 Foundation Course in Food And Beverage Service – II - 04 02    100
3. BHM 222 Foundation Course in Front Office – II - 02 01    100
4. BHM 223 Foundation Course in Accommodation Operations – II - 02 01    100
    Grand Total 16 12 24  1200
*Term marks will comprise of 40% Internal and 60% External. 3rd & 4th Semester During the 3rd and 4th Semester, the students are segregated into two batches. While one batch will attend regular classes, the other will undergo 20 weeks Industrial Training. Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 301 Food Production Operations 02 - 02 100
2. BHM 302 Food And Beverage Service Operations 02 - 02 100
3. BHM 303 Front Office Operations 02 - 02 100
4. BHM 304 Accommodation Operations 02 - 02 100
5. BHM 305 Hotel Accountancy 02 - 02 100
6. BHM 308 Food And Beverage Controls 02 - 02 100
7. BHM 306 Food Safety and Quality 02 - 02 100
8. BHM 309 Emerging Trends in Tourism 02 - 02 100
Practical  
1. BHM 320 Food Production Operations - 04 02 100
2. BHM 321 Food And Beverage Service Operations - 04 02 100
3. BHM 322 Front Office Operations - 02 01 100
4. BHM 323 Accommodation Operations - 02 01 100
Grand Total 16 12 22 1200
*Term marks will comprise of 40% Internal and 60% External.   3rd & 4th Semester Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Theory Practical Total Credit Marks
1. BHM 401 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
2. BHM 402 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
3. BHM 403 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal - - 08 50 50 100
4. BHM 404 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
Grand Total - - 32 800
  5th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 501 Advanced Food Production Operations- I 02 - 02 100
2. BHM 502 Advanced Food And Beverage Service Operations – I 02 - 02 100
3. BHM 503 Front Office Management – I 02 - 02 100
4. BHM 504 Accommodation Management – I 02 - 02 100
5. BHM 505 Financial Management 02 - 02 100
6. BHM 506 Strategic Management 02 - 02 100
7. BHM 508 Sales & Production Management in Tourism 02 - 02 100
Practical  
1. Research Project - - - -
2. BHM 520 Advanced Food Production Operations- I - 08 04 100
3. BHM 521 Advanced Food And Beverage Service Operations – I - 04 02 100
4. BHM 522 Front Office Management – I - 02 01 100
5. BHM 523 Accommodation Management – I - 02 01 100
Grand Total 14 17 23 1100
*Term marks will comprise of 40% Internal and 60% External.   6th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 601 Advanced Food Production Operations- II 02 - 02 100
2. BHM 602 Advanced Food And Beverage Service Operations – II 02 - 02 100
3. BHM 603 Front Office Management – II 02 - 02 100
4. BHM 604 Accommodation Management – II 02 - 02 100
5. BHM 605 Food And Beverage Management 02 - 02 100
6. BHM 606 Facility Planning 02 - 02 100
7. BHM 607 Research Project - 02 01 100
Practical  
1. BHM 620 Advanced Food Production Operations- II - 08 04 100
2. BHM 621 Advanced Food And Beverage Service Operations – II - 04 02 100
3. BHM 622 Front Office Management – II - 02 01 100
4. BHM 623 Accommodation Management – II - 02 01 100
Grand Total 12 18 21 1100
*Term marks will comprise of 40% Internal and 60% External.
 

Bachelor of Hotel Management

4 Years Programme

1st Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 101 Foundation Course in Food Production – I 02 - 02 100
2. BHM 102 Foundation Course in Food And Beverage Service – I 02 - 02 100
3. BHM 103 Foundation Course in Front Office – I 02 - 02 100
4. BHM 104 Foundation Course in Accommodation Operations – I 02 - 02 100
5. BHM 105 Computer Applications 01 - 01 100
6. BHM 106 English 01 - 01 100
  Practical  
1. BHM 120 Foundation Course in Food Production – I - 08 04 100
2. BHM 121 Foundation Course in Food And Beverage Service – I - 04 02 100
3. BHM 122 Foundation Course in Front Office – I - 02 01 100
4. BHM 123 Foundation Course in Accommodation Operations – I - 02 01 100
5. BHM 124 Computer Applications - 02 01 100
Grand Total 10 18 19 1100
*Term marks will comprise of 40% Internal and 60% External. 2nd Semester
Serial No. Course Code Subject Theory Practical Total Credits  Marks
1. BHM 201 Foundation Course in Food Production – II 02 - 02    100
2. BHM 202 Foundation Course in Food And Beverage Service – II 02 - 02    100
3. BHM 203 Foundation Course in Front Office – II 02 - 02    100
4. BHM 204 Foundation Course in Accommodation Operations – II 02 - 02    100
5. BHM 205 Nutrition 02 - 02    100
6. BHM 206 Fundamental of  Hospitality Accounting- I 02 - 02    100
      Practical  
1. BHM 220 Foundation Course in Food Production – II - 08 04    100
2. BHM 221 Foundation Course in Food And Beverage Service – II - 04 02    100
3. BHM 222 Foundation Course in Front Office – II - 02 01    100
4. BHM 223 Foundation Course in Accommodation Operations – II - 02 01    100
    Grand Total 12 16 20  1000
*Term marks will comprise of 40% Internal and 60% External. 3rd Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 301 Food Production Operations 02 - 02 100
2. BHM 302 Food And Beverage Service Operations 02 - 02 100
3. BHM 303 Front Office Operations 02 - 02 100
4. BHM 304 Accommodation Operations 02 - 02 100
5. BHM 305 Food Safety and Quality 02 - 02 100
6. BHM 306 Hotel Engineering 02 - 02 100
      Practical  
1. BHM 320 Food Production Operations - 04 02 100
2. BHM 321 Food And Beverage Service Operations - 04 02 100
3. BHM 322 Front Office Operations - 02 01 100
4. BHM 323 Accommodation Operations - 02 01 100
Grand Total 12   12 18 1000
*Term marks will comprise of 40% Internal and 60% External.               4th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 401 Food Production Operations 02 - 02 100
2. BHM 402 Food And Beverage Service Operations 02 - 02 100
3. BHM 403 Front Office Operations 02 - 02 100
4. BHM 404 Accommodation Operations 02 - 02 100
5. BHM 405 Hotel Accountancy 02 - 02 100
6. BHM 406 Food and Beverage Control 02 - 02 100
   
Practical  
1. BHM 420 Food Production Operations - 04 02 100
2. BHM 421 Food And Beverage Service Operations - 04 02 100
3. BHM 422 Front Office Operations - 02 01 100
4. BHM 423 Accommodation Operations - 02 01 100
Grand Total 12   12 18 1000
*Term marks will comprise of 40% Internal and 60% External.       5th Semester & 6th Semester Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 501 Advanced Food Production Operations- I 02 - 02 100
2. BHM 502 Advanced Food And Beverage Service Operations – I 02 - 02 100
3. BHM 503 Front Office Management – I 02 - 02 100
4. BHM 504 Accommodation Management – I 02 - 02 100
5. BHM 505 Food and Beverage Management 02 - 02 100
6. BHM 506 Travel and Tourism 02 - 02 100
Practical  
2. BHM 520 Advanced Food Production Operations- I - 08 04 100
3. BHM 521 Advanced Food And Beverage Service Operations – I - 04 02 100
4. BHM 522 Front Office Management – I - 02 01 100
5. BHM 523 Accommodation Management – I - 02 01 100
Grand Total 12 16 20 1000
*Term marks will comprise of 40% Internal and 60% External.         5th Semester & 6th Semester During the 5th  and 6th Semester, the students are segregated into two batches. While one batch will attend regular classes, the other will undergo 20 weeks Industrial Training. Batch I – June to December, Batch II – December to June INDUSTRIAL EXPOSURE TRAINING
Serial No. Course Code Subject Theory Practical Total Credit Marks
1. BHM 601 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
2. BHM 602 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
3. BHM 603 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal - - 08 50 50 100
4. BHM 604 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
Grand Total - - 32 800
NOTE:
  • Training report to be submitted as per the specification and format(To be collected from the college)
  • Students has to keep an update of LOG BOOK and APPRAISAL FORM during the training period
        7th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
    ELECTIVE 1        
1. BHM 701 Advanced Food Production Operations- II 02 - 02 100
2. BHM 702 Advanced Food And Beverage Service Operations – II 02 - 02 100
ELECTIVE 2
3. BHM 703 Front Office Management – II 02 - 02 100
4. BHM 704 Accommodation Management – II 02 - 02 100
COMMON SUBJECTS
5. BHM 705 Principle of Management 02 - 02 100
6. BHM 706 Human Resource Management 02 - 02 100
7. BHM 707 Environmental Studies 02 - 02 100
8 Research Project -
Practical  
ELECTIVE 1
1. BHM 720 Advanced Food Production Operations- II - 04 02 100
2. BHM 721 Advanced Food And Beverage Service Operations – II - 04 02 100
ELECTIVE 2
3. BHM 722 Front Office Management – II - 04 02 100
4. BHM 723 Accommodation Management – II - 04 02 100
Grand Total 10 08 14 700
        NOTE:
  • STUDENT NEED TO CHOOSE 1 ELECTIVE SUBJECTS FOR SEMESTER 7TH AND 8TH .
  1. BHM 701 AND BHM 702= ELECTIVE 1(SPECIALIZATION IN FOOD PRODUCTION/ FOOD AND BEVERAGE OPERATIONS).
  2. BHM 703 AND BHM 704 = ELECTIVE 2(SPECIALIZATION IN FRONT OFFICE AND ACCOMMODATION OPERATIONS).
  3. SAME PROCEDURE OF ASSESSMENT WOULD BE FOLLOWED FOR ELECTIVE PRACTICAL SUBJECTS.
  • TERM MARKS WILL COMPRISE OF 40% INTERNAL AND 60% EXTERNAL.
                                            8th Semester   SPECIALIZATION TRAINING
Serial No. Course Code Subject Theory Practical Total Credit Marks
    ELECTIVE 1        
1. BHM 801 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Report - - 08 50 50 100
2. BHM 802 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Report - - 08 50 50 100
             ELECTIVE 2
3. BHM 803 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Report - - 08 50 50 100
4. BHM 804 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·        Report - - 08 50 50 100
5 BHM 805 Research Project - 04 02 200
Grand Total - 04 18 600
   

 Bachelor of Hotel Management

4 Years Programme

1st Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 101 Foundation Course in Food Production – I 02 - 02 100
2. BHM 102 Foundation Course in Food And Beverage Service – I 02 - 02 100
3. BHM 103 Foundation Course in Front Office – I 02 - 02 100
4. BHM 104 Foundation Course in Accommodation Operations – I 02 - 02 100
5. BHM 105 Computer Applications 01 - 01 100
6. BHM 106 English 01 - 01 100
  Practical  
1. BHM 120 Foundation Course in Food Production – I - 08 04 100
2. BHM 121 Foundation Course in Food And Beverage Service – I - 04 02 100
3. BHM 122 Foundation Course in Front Office – I - 02 01 100
4. BHM 123 Foundation Course in Accommodation Operations – I - 02 01 100
5. BHM 124 Computer Applications - 02 01 100
Grand Total 10 18 19 1100
*Term marks will comprise of 40% Internal and 60% External. 2nd Semester
Serial No. Course Code Subject Theory Practical Total Credits  Marks
1. BHM 201 Foundation Course in Food Production – II 02 - 02    100
2. BHM 202 Foundation Course in Food And Beverage Service – II 02 - 02    100
3. BHM 203 Foundation Course in Front Office – II 02 - 02    100
4. BHM 204 Foundation Course in Accommodation Operations – II 02 - 02    100
5. BHM 205 Nutrition 02 - 02    100
6. BHM 206 Fundamental of  Hospitality Accounting- I 02 - 02    100
      Practical  
1. BHM 220 Foundation Course in Food Production – II - 08 04    100
2. BHM 221 Foundation Course in Food And Beverage Service – II - 04 02    100
3. BHM 222 Foundation Course in Front Office – II - 02 01    100
4. BHM 223 Foundation Course in Accommodation Operations – II - 02 01    100
    Grand Total 12 16 20  1000
*Term marks will comprise of 40% Internal and 60% External. 3rd Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 301 Food Production Operations 02 - 02 100
2. BHM 302 Food And Beverage Service Operations 02 - 02 100
3. BHM 303 Front Office Operations 02 - 02 100
4. BHM 304 Accommodation Operations 02 - 02 100
5. BHM 305 Food Safety and Quality 02 - 02 100
6. BHM 306 Hotel Engineering 02 - 02 100
      Practical  
1. BHM 320 Food Production Operations - 04 02 100
2. BHM 321 Food And Beverage Service Operations - 04 02 100
3. BHM 322 Front Office Operations - 02 01 100
4. BHM 323 Accommodation Operations - 02 01 100
Grand Total 12   12 18 1000
*Term marks will comprise of 40% Internal and 60% External.               4th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 401 Food Production Operations 02 - 02 100
2. BHM 402 Food And Beverage Service Operations 02 - 02 100
3. BHM 403 Front Office Operations 02 - 02 100
4. BHM 404 Accommodation Operations 02 - 02 100
5. BHM 405 Hotel Accountancy 02 - 02 100
6. BHM 406 Food and Beverage Control 02 - 02 100
   
Practical  
1. BHM 420 Food Production Operations - 04 02 100
2. BHM 421 Food And Beverage Service Operations - 04 02 100
3. BHM 422 Front Office Operations - 02 01 100
4. BHM 423 Accommodation Operations - 02 01 100
Grand Total 12   12 18 1000
*Term marks will comprise of 40% Internal and 60% External.       5th Semester & 6th Semester Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 501 Advanced Food Production Operations- I 02 - 02 100
2. BHM 502 Advanced Food And Beverage Service Operations – I 02 - 02 100
3. BHM 503 Front Office Management – I 02 - 02 100
4. BHM 504 Accommodation Management – I 02 - 02 100
5. BHM 505 Food and Beverage Management 02 - 02 100
6. BHM 506 Travel and Tourism 02 - 02 100
Practical  
2. BHM 520 Advanced Food Production Operations- I - 08 04 100
3. BHM 521 Advanced Food And Beverage Service Operations – I - 04 02 100
4. BHM 522 Front Office Management – I - 02 01 100
5. BHM 523 Accommodation Management – I - 02 01 100
Grand Total 12 16 20 1000
*Term marks will comprise of 40% Internal and 60% External.         5th Semester & 6th Semester During the 5th  and 6th Semester, the students are segregated into two batches. While one batch will attend regular classes, the other will undergo 20 weeks Industrial Training. Batch I – June to December, Batch II – December to June INDUSTRIAL EXPOSURE TRAINING
Serial No. Course Code Subject Theory Practical Total Credit Marks
1. BHM 601 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
2. BHM 602 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
3. BHM 603 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal - - 08 50 50 100
4. BHM 604 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
Grand Total - - 32 800
NOTE:
  • Training report to be submitted as per the specification and format(To be collected from the college)
  • Students has to keep an update of LOG BOOK and APPRAISAL FORM during the training period
        7th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
    ELECTIVE 1        
1. BHM 701 Advanced Food Production Operations- II 02 - 02 100
2. BHM 702 Advanced Food And Beverage Service Operations – II 02 - 02 100
ELECTIVE 2
3. BHM 703 Front Office Management – II 02 - 02 100
4. BHM 704 Accommodation Management – II 02 - 02 100
COMMON SUBJECTS
5. BHM 705 Principle of Management 02 - 02 100
6. BHM 706 Human Resource Management 02 - 02 100
7. BHM 707 Environmental Studies 02 - 02 100
8 Research Project -
Practical  
ELECTIVE 1
1. BHM 720 Advanced Food Production Operations- II - 04 02 100
2. BHM 721 Advanced Food And Beverage Service Operations – II - 04 02 100
ELECTIVE 2
3. BHM 722 Front Office Management – II - 04 02 100
4. BHM 723 Accommodation Management – II - 04 02 100
Grand Total 10 08 14 700
        NOTE:
  • STUDENT NEED TO CHOOSE 1 ELECTIVE SUBJECTS FOR SEMESTER 7TH AND 8TH .
  1. BHM 701 AND BHM 702= ELECTIVE 1(SPECIALIZATION IN FOOD PRODUCTION/ FOOD AND BEVERAGE OPERATIONS).
  2. BHM 703 AND BHM 704 = ELECTIVE 2(SPECIALIZATION IN FRONT OFFICE AND ACCOMMODATION OPERATIONS).
  3. SAME PROCEDURE OF ASSESSMENT WOULD BE FOLLOWED FOR ELECTIVE PRACTICAL SUBJECTS.
  • TERM MARKS WILL COMPRISE OF 40% INTERNAL AND 60% EXTERNAL.
                                            8th Semester   SPECIALIZATION TRAINING
Serial No. Course Code Subject Theory Practical Total Credit Marks
    ELECTIVE 1        
1. BHM 801 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Report - - 08 50 50 100
2. BHM 802 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Report - - 08 50 50 100
             ELECTIVE 2
3. BHM 803 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Report - - 08 50 50 100
4. BHM 804 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·        Report - - 08 50 50 100
5 BHM 805 Research Project - 04 02 200
Grand Total - 04 18 600
   

Bachelor of Hotel Management

4 Years Programme

1st Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 101 Foundation Course in Food Production – I 02 - 02 100
2. BHM 102 Foundation Course in Food And Beverage Service – I 02 - 02 100
3. BHM 103 Foundation Course in Front Office – I 02 - 02 100
4. BHM 104 Foundation Course in Accommodation Operations – I 02 - 02 100
5. BHM 105 Computer Applications 01 - 01 100
6. BHM 106 English 01 - 01 100
  Practical  
1. BHM 120 Foundation Course in Food Production – I - 08 04 100
2. BHM 121 Foundation Course in Food And Beverage Service – I - 04 02 100
3. BHM 122 Foundation Course in Front Office – I - 02 01 100
4. BHM 123 Foundation Course in Accommodation Operations – I - 02 01 100
5. BHM 124 Computer Applications - 02 01 100
Grand Total 10 18 19 1100
*Term marks will comprise of 40% Internal and 60% External. 2nd Semester
Serial No. Course Code Subject Theory Practical Total Credits  Marks
1. BHM 201 Foundation Course in Food Production – II 02 - 02    100
2. BHM 202 Foundation Course in Food And Beverage Service – II 02 - 02    100
3. BHM 203 Foundation Course in Front Office – II 02 - 02    100
4. BHM 204 Foundation Course in Accommodation Operations – II 02 - 02    100
5. BHM 205 Nutrition 02 - 02    100
6. BHM 206 Fundamental of  Hospitality Accounting- I 02 - 02    100
      Practical  
1. BHM 220 Foundation Course in Food Production – II - 08 04    100
2. BHM 221 Foundation Course in Food And Beverage Service – II - 04 02    100
3. BHM 222 Foundation Course in Front Office – II - 02 01    100
4. BHM 223 Foundation Course in Accommodation Operations – II - 02 01    100
    Grand Total 12 16 20  1000
*Term marks will comprise of 40% Internal and 60% External. 3rd Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 301 Food Production Operations 02 - 02 100
2. BHM 302 Food And Beverage Service Operations 02 - 02 100
3. BHM 303 Front Office Operations 02 - 02 100
4. BHM 304 Accommodation Operations 02 - 02 100
5. BHM 305 Food Safety and Quality 02 - 02 100
6. BHM 306 Hotel Engineering 02 - 02 100
      Practical  
1. BHM 320 Food Production Operations - 04 02 100
2. BHM 321 Food And Beverage Service Operations - 04 02 100
3. BHM 322 Front Office Operations - 02 01 100
4. BHM 323 Accommodation Operations - 02 01 100
Grand Total 12   12 18 1000
*Term marks will comprise of 40% Internal and 60% External.               4th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 401 Food Production Operations 02 - 02 100
2. BHM 402 Food And Beverage Service Operations 02 - 02 100
3. BHM 403 Front Office Operations 02 - 02 100
4. BHM 404 Accommodation Operations 02 - 02 100
5. BHM 405 Hotel Accountancy 02 - 02 100
6. BHM 406 Food and Beverage Control 02 - 02 100
   
Practical  
1. BHM 420 Food Production Operations - 04 02 100
2. BHM 421 Food And Beverage Service Operations - 04 02 100
3. BHM 422 Front Office Operations - 02 01 100
4. BHM 423 Accommodation Operations - 02 01 100
Grand Total 12   12 18 1000
*Term marks will comprise of 40% Internal and 60% External.       5th Semester & 6th Semester Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Theory Practical Total Credits Marks
1. BHM 501 Advanced Food Production Operations- I 02 - 02 100
2. BHM 502 Advanced Food And Beverage Service Operations – I 02 - 02 100
3. BHM 503 Front Office Management – I 02 - 02 100
4. BHM 504 Accommodation Management – I 02 - 02 100
5. BHM 505 Food and Beverage Management 02 - 02 100
6. BHM 506 Travel and Tourism 02 - 02 100
Practical  
2. BHM 520 Advanced Food Production Operations- I - 08 04 100
3. BHM 521 Advanced Food And Beverage Service Operations – I - 04 02 100
4. BHM 522 Front Office Management – I - 02 01 100
5. BHM 523 Accommodation Management – I - 02 01 100
Grand Total 12 16 20 1000
*Term marks will comprise of 40% Internal and 60% External.         5th Semester & 6th Semester During the 5th  and 6th Semester, the students are segregated into two batches. While one batch will attend regular classes, the other will undergo 20 weeks Industrial Training. Batch I – June to December, Batch II – December to June INDUSTRIAL EXPOSURE TRAINING
Serial No. Course Code Subject Theory Practical Total Credit Marks
1. BHM 601 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
2. BHM 602 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
3. BHM 603 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal - - 08 50 50 100
4. BHM 604 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - 08 50 50 100
Grand Total - - 32 800
NOTE:
  • Training report to be submitted as per the specification and format(To be collected from the college)
  • Students has to keep an update of LOG BOOK and APPRAISAL FORM during the training period
        7th Semester
Serial No. Course Code Subject Theory Practical Total Credits Marks
    ELECTIVE 1        
1. BHM 701 Advanced Food Production Operations- II 02 - 02 100
2. BHM 702 Advanced Food And Beverage Service Operations – II 02 - 02 100
ELECTIVE 2
3. BHM 703 Front Office Management – II 02 - 02 100
4. BHM 704 Accommodation Management – II 02 - 02 100
COMMON SUBJECTS
5. BHM 705 Principle of Management 02 - 02 100
6. BHM 706 Human Resource Management 02 - 02 100
7. BHM 707 Environmental Studies 02 - 02 100
8 Research Project -
Practical  
ELECTIVE 1
1. BHM 720 Advanced Food Production Operations- II - 04 02 100
2. BHM 721 Advanced Food And Beverage Service Operations – II - 04 02 100
ELECTIVE 2
3. BHM 722 Front Office Management – II - 04 02 100
4. BHM 723 Accommodation Management – II - 04 02 100
Grand Total 10 08 14 700
        NOTE:
  • STUDENT NEED TO CHOOSE 1 ELECTIVE SUBJECTS FOR SEMESTER 7TH AND 8TH .
  1. BHM 701 AND BHM 702= ELECTIVE 1(SPECIALIZATION IN FOOD PRODUCTION/ FOOD AND BEVERAGE OPERATIONS).
  2. BHM 703 AND BHM 704 = ELECTIVE 2(SPECIALIZATION IN FRONT OFFICE AND ACCOMMODATION OPERATIONS).
  3. SAME PROCEDURE OF ASSESSMENT WOULD BE FOLLOWED FOR ELECTIVE PRACTICAL SUBJECTS.
  • TERM MARKS WILL COMPRISE OF 40% INTERNAL AND 60% EXTERNAL.
                                            8th Semester   SPECIALIZATION TRAINING
Serial No. Course Code Subject Theory Practical Total Credit Marks
    ELECTIVE 1        
1. BHM 801 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Report - - 08 50 50 100
2. BHM 802 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Report - - 08 50 50 100
             ELECTIVE 2
3. BHM 803 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Report - - 08 50 50 100
4. BHM 804 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·        Report - - 08 50 50 100
5 BHM 805 Research Project - 04 02 200
Grand Total - 04 18 600
   
 

Bachelor of Hotel Management

4 Years Programme

1st Semester

Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 101 Foundation Course in Food Production – I 03 02 - 04 100
2. BHM 102 Foundation Course in Food And Beverage Service – I 03 02 - 04 100
3. BHM 103 Foundation Course in Front Office – I 03 02 - 04 100
4. BHM 104 Foundation Course in Accommodation Operations – I 03 02 - 04 100
5. BHM 105 Department Elective 03 02 - 04 100
6. BHM 106 English 03 02 - 04 100
  Practical  
1. BHM 120 Foundation Course in Food Production – I - - 08 04 100
2. BHM 121 Foundation Course in Food And Beverage Service – I - - 04 02 100
3. BHM 122 Foundation Course in Front Office – I - - 02 01 100
4. BHM 123 Foundation Course in Accommodation Operations – I - - 02 01 100
5. BHM 124 Department Elective - - 02 01 100
Grand Total 18 12 18 33 1100
*Term marks will comprise of 40% Internal and 60% External. 2nd Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits  Marks
1. BHM 201 Foundation Course in Food Production – II 03 02 - 04    100
2. BHM 202 Foundation Course in Food And Beverage Service – II 03 02 - 04    100
3. BHM 203 Foundation Course in Front Office – II 03 02 - 04    100
4. BHM 204 Foundation Course in Accommodation Operations – II 03 02 - 04    100
5. BHM 206 Departmental Elective 03 02 - 04    100
6. AFUFL-01 Open Elective 03 02 - 04    100
  Practical  
1. BHM 220 Foundation Course in Food Production – II - 08 04    100
2. BHM 221 Foundation Course in Food And Beverage Service – II - 04 02    100
3. BHM 222 Foundation Course in Front Office – II - 02 01    100
4. BHM 223 Foundation Course in Accommodation Operations – II - 02 01    100
    Grand Total 18 12 16 32  1000
*Term marks will comprise of 40% Internal and 60% External. 3rd Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 301 Food Production Operations 03 02 - 04 100
2. BHM 302 Food And Beverage Service Operations 03 02 - 04 100
3. BHM 303 Front Office Operations 03 02 - 04 100
4. BHM 304 Accommodation Operations 03 02 - 04 100
5. BHM 305 Departmental Elective 03 02 - 04 100
6. BHM 306 Open Elective 03 02 - 04 100
    Practical  
1. BHM 320 Food Production Operations - - 04 02 100
2. BHM 321 Food And Beverage Service Operations - - 04 02 100
3. BHM 322 Front Office Operations - - 02 01 100
4. BHM 323 Accommodation Operations - - 02 01 100
Grand Total 18 12   12 30 1000
*Term marks will comprise of 40% Internal and 60% External.       4th Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 401 Food Production Operations 03 02 - 04 100
2. BHM 402 Food And Beverage Service Operations 03 02 - 04 100
3. BHM 403 Front Office Operations 03 02 - 04 100
4. BHM 404 Accommodation Operations 03 02 - 04 100
5. BHM 405 Departmental Elective 03 02 - 04 100
6. BHM 406 Food and Beverage Control 03 02 - 04 100
7 Personality Development 03 - - 03 100
 
  Practical  
1. BHM 420 Food Production Operations - - 04 02 100
2. BHM 421 Food And Beverage Service Operations - - 04 02 100
3. BHM 422 Front Office Operations - - 02 01 100
4. BHM 423 Accommodation Operations - - 02 01 100
Grand Total 18 12   12 33 1000
*Term marks will comprise of 40% Internal and 60% External. 5th Semester & 6th Semester Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 501 Advanced Food Production Operations- I 03 02 - 04 100
2. BHM 502 Advanced Food And Beverage Service Operations – I 03 02 - 04 100
3. BHM 503 Front Office Management – I 03 02 - 04 100
4. BHM 504 Accommodation Management – I 03 02 - 04 100
5. BHM 505 Departmental Elective 03 02 - 04 100
6. BHM 506 Open Elective 03 02 - 04 100
  Practical  
2. BHM 520 Advanced Food Production Operations- I - - 08 04 100
3. BHM 521 Advanced Food And Beverage Service Operations – I - - 04 02 100
4. BHM 522 Front Office Management – I - - 02 01 100
5. BHM 523 Accommodation Management – I - - 02 01 100
Grand Total 18 12 16 32 1000
*Term marks will comprise of 40% Internal and 60% External. 5th Semester & 6th Semester During the 5th  and 6th Semester, the students are segregated into two batches. While one batch will attend regular classes, the other will undergo 20 weeks Industrial Training. Batch I – June to December, Batch II – December to June INDUSTRIAL EXPOSURE TRAINING
Serial No. Course Code Subject Lecture Tutorial Practical Total Credit Marks
1. BHM 601 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - - 08 50 50 100
2. BHM 602 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - - 08 50 50 100
3. BHM 603 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal - - - 08 50 50 100
4. BHM 604 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - - 08 50 50 100
Grand Total - - - 32 800
NOTE:
  • Training report to be submitted as per the specification and format(To be collected from the college)
  • Students has to keep an update of LOG BOOK and APPRAISAL FORM during the training period
7th Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
    ELECTIVE 1          
1. BHM 701 Advanced Food Production Operations- II 03 02 - 04 100
2. BHM 702 Advanced Food And Beverage Service Operations – II 03 02 - 04 100
ELECTIVE 2
3. BHM 703 Front Office Management – II 03 02 - 04 100
4. BHM 704 Accommodation Management – II 03 02 - 04 100
COMMON SUBJECTS
5. BHM 705 Principle of Management 03 02 - 04 100
6. BHM 706 Human Resource Management 03 02 - 04 100
7. BHM 707 Environmental Studies 03 02 - 04 100
8 Research Project - - -
  Practical  
ELECTIVE 1
1. BHM 720 Advanced Food Production Operations- II - - 04 02 100
2. BHM 721 Advanced Food And Beverage Service Operations – II - - 04 02 100
ELECTIVE 2
3. BHM 722 Front Office Management – II - - 04 02 100
4. BHM 723 Accommodation Management – II - - 04 02 100
Grand Total 15 10 08 24 700
      NOTE:
  1. STUDENT NEED TO CHOOSE 1 ELECTIVE SUBJECTS FOR SEMESTER 7TH AND 8TH .
  2. BHM 701 AND BHM 702= ELECTIVE 1(SPECIALIZATION IN FOOD PRODUCTION/ FOOD AND BEVERAGE OPERATIONS).
  3. BHM 703 AND BHM 704 = ELECTIVE 2(SPECIALIZATION IN FRONT OFFICE AND ACCOMMODATION OPERATIONS).
  4. SAME PROCEDURE OF ASSESSMENT WOULD BE FOLLOWED FOR ELECTIVE PRACTICAL SUBJECTS.
  5. TERM MARKS WILL COMPRISE OF 40% INTERNAL AND 60% EXTERNAL.
                            8th Semester   SPECIALIZATION TRAINING
Serial No. Course Code Subject Lecture Tutorial Practical Total Credit Marks
    ELECTIVE 1          
1. BHM 801 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Report - - - 08 50 50 100
2. BHM 802 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Report - - - 08 50 50 100
             ELECTIVE 2
3. BHM 803 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Report - - - 08 50 50 100
4. BHM 804 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·        Report - - - 08 50 50 100
5 BHM 805 Research Project - - 04 02 200
Grand Total - 04 18 600
         NOTE :
  1. EVERY STUDENT NEEDS TO DO SPECIALISED TRAINING IN ANY ELECTIVE SUBJECT .
  2. BHM 801 AND BHM 802= ELECTIVE 1(SPECIALIZATION IN FOOD PRODUCTION/ FOOD AND BEVERAGE OPERATIONS)
  3. BHM 803 AND BHM 804 = ELECTIVE 2(SPECIALIZATION IN FRONT OFFICE AND ACCOMMODATION OPERATIONS)
  4. PROJECT REPORT SHOULD BE MARKET RESEARCH OR FIELD WORK ORIENTED AND RELATED TO ELECTIVE SUBJECT .THE DOCUMENTATION AND PRESENTATION SHOULD BE CONDUCTED BEFORE THE PANEL OF EXAMINERS.
  DEPARTMENTAL ELECTIVE:
  • Application of Computer                                               BHM 105
  • Fundamental in Hospitality Accounting-I BHM 206
  • Food Safety and Quality BHM 305
  • Hotel Accountancy BHM 405
  • Food and Beverage Management BHM 505
      OPEN ELECTIVE:
  • Foreign Language (FRENCH) BHM 207
  • Hotel Engineering BHM 306
  • Travel and Tourism BHM 506
  • Physical Education and Adventure Training
  • Audio Video Communication
  • Event Management
  • Music
  • Retail Management
  • Drama

Bachelor of Hotel Management

4 Years Programme

1st Semester

Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 101 Foundation Course in Food Production – I 03 02 - 04 100
2. BHM 102 Foundation Course in Food And Beverage Service – I 03 02 - 04 100
3. BHM 103 Foundation Course in Front Office – I 03 02 - 04 100
4. BHM 104 Foundation Course in Accommodation Operations – I 03 02 - 04 100
5. BHM 105 Application of Computer 03 02 - 04 100
6. BHM 106 English 03 02 - 04 100
  Practical  
1. BHM 120 Foundation Course in Food Production – I - - 08 04 100
2. BHM 121 Foundation Course in Food And Beverage Service – I - - 04 02 100
3. BHM 122 Foundation Course in Front Office – I - - 02 01 100
4. BHM 123 Foundation Course in Accommodation Operations – I - - 02 01 100
5. BHM 124 Application of Computer - - 02 01 100
Grand Total 18 12 18 33 1100
*Term marks will comprise of 40% Internal and 60% External. 2nd Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits  Marks
1. BHM 201 Foundation Course in Food Production – II 03 02 - 04    100
2. BHM 202 Foundation Course in Food And Beverage Service – II 03 02 - 04    100
3. BHM 203 Foundation Course in Front Office – II 03 02 - 04    100
4. BHM 204 Foundation Course in Accommodation Operations – II 03 02 - 04    100
5. BHM 206 Hospitality Accounting 03 02 - 04    100
6. AFUFL-01 French 03 02 - 04    100
  Practical  
1. BHM 220 Foundation Course in Food Production – II - 08 04    100
2. BHM 221 Foundation Course in Food And Beverage Service – II - 04 02    100
3. BHM 222 Foundation Course in Front Office – II - 02 01    100
4. BHM 223 Foundation Course in Accommodation Operations – II - 02 01    100
    Grand Total 18 12 16 32  1000
*Term marks will comprise of 40% Internal and 60% External. 3rd Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 301 Food Production Operations 03 02 - 04 100
2. BHM 302 Food And Beverage Service Operations 03 02 - 04 100
3. BHM 303 Front Office Operations 03 02 - 04 100
4. BHM 304 Accommodation Operations 03 02 - 04 100
5. BHM 305 Food /Nutrition Safety Quality 03 02 - 04 100
6. BHM 306 Hotel Engineering 03 02 - 04 100
    Practical  
1. BHM 320 Food Production Operations - - 04 02 100
2. BHM 321 Food And Beverage Service Operations - - 04 02 100
3. BHM 322 Front Office Operations - - 02 01 100
4. BHM 323 Accommodation Operations - - 02 01 100
Grand Total 18 12   12 30 1000
*Term marks will comprise of 40% Internal and 60% External.       4th Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 401 Food Production Operations 03 02 - 04 100
2. BHM 402 Food And Beverage Service Operations 03 02 - 04 100
3. BHM 403 Front Office Operations 03 02 - 04 100
4. BHM 404 Accommodation Operations 03 02 - 04 100
5. BHM 405 Planning and Strategic Management 03 02 - 04 100
6 Personality Development 03 - - 03 100
 
  Practical  
1. BHM 420 Food Production Operations - - 04 02 100
2. BHM 421 Food And Beverage Service Operations - - 04 02 100
3. BHM 422 Front Office Operations - - 02 01 100
4. BHM 423 Accommodation Operations - - 02 01 100
Grand Total 18 12   12 33 1000
*Term marks will comprise of 40% Internal and 60% External. 5th Semester & 6th Semester Batch I – June to December, Batch II – December to June
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
1. BHM 501 Advanced Food Production Operations- I 03 02 - 04 100
2. BHM 502 Advanced Food And Beverage Service Operations – I 03 02 - 04 100
3. BHM 503 Front Office Management – I 03 02 - 04 100
4. BHM 504 Accommodation Management – I 03 02 - 04 100
5. BHM 505 Food and Beverage Control  Management 03 02 - 04 100
6. BHM 506 Travel and Tourism 03 02 - 04 100
  Practical  
2. BHM 520 Advanced Food Production Operations- I - - 08 04 100
3. BHM 521 Advanced Food And Beverage Service Operations – I - - 04 02 100
4. BHM 522 Front Office Management – I - - 02 01 100
5. BHM 523 Accommodation Management – I - - 02 01 100
Grand Total 18 12 16 32 1000
*Term marks will comprise of 40% Internal and 60% External. 5th Semester & 6th Semester During the 5th  and 6th Semester, the students are segregated into two batches. While one batch will attend regular classes, the other will undergo 20 weeks Industrial Training. Batch I – June to December, Batch II – December to June INDUSTRIAL EXPOSURE TRAINING
Serial No. Course Code Subject Lecture Tutorial Practical Total Credit Marks
1. BHM 601 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - - 08 50 50 100
2. BHM 602 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - - 08 50 50 100
3. BHM 603 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal - - - 08 50 50 100
4. BHM 604 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·       Appraisal Report - - - 08 50 50 100
Grand Total - - - 32 800
NOTE:
  • Training report to be submitted as per the specification and format(To be collected from the college)
  • Students has to keep an update of LOG BOOK and APPRAISAL FORM during the training period
7th Semester
Serial No. Course Code Subject Lecture Tutorial Practical Total Credits Marks
    ELECTIVE 1          
1. BHM 701 Advanced Food Production Operations- II 03 02 - 04 100
2. BHM 702 Advanced Food And Beverage Service Operations – II 03 02 - 04 100
ELECTIVE 2
3. BHM 703 Front Office Management – II 03 02 - 04 100
4. BHM 704 Accommodation Management – II 03 02 - 04 100
COMMON SUBJECTS
5. BHM 705 Principle of Management for hotels 03 02 - 04 100
6. BHM 706 Hospitality Human Resource Management 03 02 - 04 100
7. BHM 707 Environmental Studies 03 02 - 04 100
8 Research Project - - -
  Practical  
ELECTIVE 1
1. BHM 720 Advanced Food Production Operations- II - - 04 02 100
2. BHM 721 Advanced Food And Beverage Service Operations – II - - 04 02 100
ELECTIVE 2
3. BHM 722 Front Office Management – II - - 04 02 100
4. BHM 723 Accommodation Management – II - - 04 02 100
Grand Total 15 10 08 24 700
      NOTE:
  1. STUDENT NEED TO CHOOSE 1 ELECTIVE SUBJECTS FOR SEMESTER 7TH AND 8TH .
  2. BHM 701 AND BHM 702= ELECTIVE 1(SPECIALIZATION IN FOOD PRODUCTION/ FOOD AND BEVERAGE OPERATIONS).
  3. BHM 703 AND BHM 704 = ELECTIVE 2(SPECIALIZATION IN FRONT OFFICE AND ACCOMMODATION OPERATIONS).
  4. SAME PROCEDURE OF ASSESSMENT WOULD BE FOLLOWED FOR ELECTIVE PRACTICAL SUBJECTS.
  5. TERM MARKS WILL COMPRISE OF 40% INTERNAL AND 60% EXTERNAL.
                            8th Semester   SPECIALIZATION TRAINING
Serial No. Course Code Subject Lecture Tutorial Practical Total Credit Marks
    ELECTIVE 1          
1. BHM 801 Food Production Training Report ·       Presentation ·       Viva-Voce ·       Report - - - 08 50 50 100
2. BHM 802 Food & Beverage Service Training Report ·       Presentation ·       Viva-Voce ·       Report - - - 08 50 50 100
             ELECTIVE 2
3. BHM 803 Front Office Management Training Report ·       Presentation ·       Viva-Voce ·       Report - - - 08 50 50 100
4. BHM 804 Accommodation Management Training Report ·       Presentation ·       Viva-Voce ·        Report - - - 08 50 50 100
5 BHM 805 Research Project - - 04 02 200
Grand Total - 04 18 600
         NOTE :
  1. EVERY STUDENT NEEDS TO DO SPECIALISED TRAINING IN ANY ELECTIVE SUBJECT .
  2. BHM 801 AND BHM 802= ELECTIVE 1(SPECIALIZATION IN FOOD PRODUCTION/ FOOD AND BEVERAGE OPERATIONS)
  3. BHM 803 AND BHM 804 = ELECTIVE 2(SPECIALIZATION IN FRONT OFFICE AND ACCOMMODATION OPERATIONS)
  4. PROJECT REPORT SHOULD BE MARKET RESEARCH OR FIELD WORK ORIENTED AND RELATED TO ELECTIVE SUBJECT .THE DOCUMENTATION AND PRESENTATION SHOULD BE CONDUCTED BEFORE THE PANEL OF EXAMINERS.
  DEPARTMENTAL ELECTIVE:
  • Application of Computer                                               BHM 105
  • Fundamental in Hospitality Accounting-I BHM 206
  • Food Safety and Quality BHM 305
  • Hotel Accountancy BHM 405
  • Food and Beverage Management BHM 505
      OPEN ELECTIVE:
  • Foreign Language (FRENCH) BHM 207
  • Hotel Engineering BHM 306
  • Travel and Tourism BHM 506
  • Physical Education and Adventure Training
  • Audio Video Communication
  • Event Management
  • Music
  • Retail Management
  • Drama
 
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